Good gouda wins second consecutive U.S. Championship Cheese Contest in Ashwaubenon
ASHWABUENON – The U.S. championship cheese wasn't named Deja vu, but it could have been.
For the second consecutive contest, an aged gouda called Arethusa Europa from Arethusa Farm Dairy in Bantam, Connecticut, received the top score of 2,414 entries in the U.S. Championship Cheese Contest.
By a very small margin, it must be said. Arethusa Europa bested St. Malachi Reserve by The Farm at Doe Run in Coatesville, Pennsylvania, by one-hundredth of a point, 98.89 to 98.88. Every entry starts with a score of 100 and judges deduct points from multiple attributes.
"We didn't expect to win again," said cheesemaker and plant manager Chris Casiello of Arethusa Farm Dairy on a video conference call after the winner was announced Thursday at Resch Expo. "It's been a great seller for us."
Third place this year went to Lake Country Dairy-Schuman Cheese in Turtle Lake. The company took first, second and third place in the Parmesan class, in addition to two other best-of-class finishes.
"Our whole idea is to make cheese the Italian way," said Aileen Kacvinsky, technical services director for Lake Country Dairy-Schuman Cheese. Schuman Cheese, which was founded in the early 1900s, acquired Lake Country Dairy about 16 years ago.
The company's top Parmesan cheese is organic, Kacvinsky said. Milk comes from select organic dairies within 100 miles of the Turtle Lake factory.
More: If it's the U.S. Championship Cheese Contest, it must be a big day for cheddar
More: U.S. cheese champion: Best cheese is from Connecticut, but the cheese maker is from Wisconsin
"The razor-thin margins that separated our contest finalists speak to the caliber of U.S. cheesemakers' talent," said John Umhoefer, executive director of contest host Wisconsin Cheese Makers Association.
Wisconsin, which fancies itself the cheese capital of the United States (if not the world), made its case with 55 best-of-class finishes among 117 total classes. Vermont was second with 13 first-place medals.
Northeastern Wisconsin winners include BelGioioso Cheese of Denmark for its mozzarella marinated in fresh basil and garlic, which was one of the contest's 20 overall finalists. Also winning best of class was Saputo Cheese USA of Black Creek with its Montchevre goat milk cheddar.
All results can be seen at myentries.org/results.
The 2025 contest included 2,414 entries from 31 states. Categories included cheese, butter, cultured products and dry dairy ingredients. This was the second time the contest was held at Resch Expo, having previously been held in the Lambeau Field Atrium.
The U.S. Championship Cheese Contest is held every other year in Green Bay. The World Championship Cheese Contest is held alternate years in Madison.
Contact Richard Ryman at rryman@gannett.com. Follow him on Twitter at @RichRymanPG, on Instagram at @rrymanPG or on Facebook at www.facebook.com/RichardRymanPG.
This article originally appeared on Green Bay Press-Gazette: It's gouda to win second consecutive U.S. Championship Cheese Contest
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
8 hours ago
- Yahoo
Noodles & Company's New Menu Features "Food Network Favorites" Curated Selections
Four Dishes Hand-Selected from Noodles & Company's Bold New Menu Featured Nationwide Beginning May 29 BROOMFIELD, Colo., June 10, 2025 /PRNewswire/ -- Noodles & Company (NASDAQ: NDLS), the fast-casual favorite known for its globally inspired noodle bowls, has partnered with Food Network, the authority in all things flavor, to unveil four entrees that have been crowned "Food Network Favorites." This partnership between two established leaders celebrates the creativity, culinary craftsmanship, and unbeatable value that Noodles & Company is known for, now curated by some of the most trusted experts in the industry. In March, Noodles unveiled its reinvented menu, featuring bold new flavors and reimagined classics at the forefront. With more than two-thirds of the menu new or improved, this reinvention is more than just a refresh; it's a testament to Noodles' culinary craftsmanship, designed to satisfy every guest. Through this dedication to bold, expertly crafted dishes, Noodles is not only delighting longtime fans but also attracting new guests and new fans. "As the authority on all things flavor, Food Network is always looking to highlight delicious food finds for our fans, and this partnership is another way to deliver on that mission," said Lauren Burack, Senior Vice President, Marketing, Food Network & HGTV. "Noodles & Company excels in crafting delicious, noodle-focused dishes, and the new menu reflects that, but these four stood out as clear favorites to our team, showcasing the perfect combination of craveable taste and incredible value." Meet The "Food Network Favorites"Hand-picked by Food Network, Noodles & Company's "Food Network Favorites" are tailored to perfection and include: Basil Pesto Cavatappi: A fan-favorite made even better, now featuring more of its signature basil pesto sauce, fire-roasted tomatoes, and aged Parmesan for deeper flavor in every forkful. Buffalo Chicken Ranch Mac & Cheese: Elbow noodles in creamy cheddar and jack cheese sauce, topped with parmesan-crusted chicken, tangy Buffalo sauce, green onions, crispy onions, and a drizzle of ranch. A flavor explosion that had the pros coming back for seconds. Rigatoni Rosa with Parmesan Chicken: Reimagined with heartier rigatoni noodles, a richer spicy tomato cream sauce, slow-roasted tomatoes, and 18-month aged Parmesan. A comforting classic turned up. Lemon Garlic Shrimp Scampi: Fettuccine noodles in a savory garlic butter sauce with sautéed shrimp, cherry tomatoes, spinach, artichoke hearts, and a splash of lemon. Fresh, light, and full of vibrant summer flavor. "Food Network knows food, and Noodles & Company knows noodles—making this partnership a natural fit," said Stephen Kennedy, SVP of Marketing at Noodles & Company. "We're excited to introduce guests to a lineup of reimagined favorites and bold new flavors that showcase our culinary expertise. It's an honor to have four of our most popular noodle bowls selected by the experts at Food Network as 'Food Network Favorites.' These dishes promise to deliver comfort, indulgence, and creativity in every bowl—just as we always strive to do." Crafted to Impress. Priced to you're craving comfort or new flavors, Noodles & Company offers elevated dishes made with high-quality ingredients, all at a reasonable price. With easy online ordering and fast, reliable delivery, enjoying chef-crafted meals at home, in the office, or on the go has never been easier. Experience the bold new flavors, exclusively at Noodles & Company locations nationwide. About Noodles & Company Since 1995, Noodles & Company has been on a mission to own the noodle, serving up craveable flavors and fresh, made-to-order dishes that bring comfort, adventure, and discovery to every bowl. From indulgent, cheesy Mac to globally inspired favorites like Japanese Pan Noodles, the menu is crafted for every taste, with options to satisfy, surprise, and inspire. With more than 460 restaurants and a team of passionate noodle lovers, Noodles is a brand built on flavor, innovation, and a culture that celebrates its people. Recognized as one of America's Favorite Restaurants and Best Loyalty Programs by Newsweek in 2024 and 2025, and one of the Most Trustworthy Companies in America, Noodles continues to redefine what it means to be a fast- casual favorite. The brand has also been honored as one of Forbes' Best Employers for Diversity (2021–2024) and Best Employers for Women (2021, 2024), while QSR has named it one of the Best Brands to Work For in both 2022 and 2023. Noodles believes in the power of great food, great people, and great experiences. That means investing in industry-leading team member benefits, fostering an inclusive culture, and continuously evolving to meet the needs of its guests. To learn more and to find the location nearest you, visit About Food Network Food Network is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers' best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to more than 74 million U.S. households and draws an average of 50 million unique web users monthly with a social footprint of 71 million, while Food Network Magazine reaches 11 million readers. Food Network is part of Warner Bros. Discovery (NASDAQ: WBD), a leading global media and entertainment company that creates and distributes the world's most differentiated and complete portfolio of content and brands across television, film and streaming. Available in more than 220 countries and territories and 50 languages, Warner Bros. Discovery inspires, informs and entertains audiences worldwide through its iconic brands and products which also include: Discovery Channel, Max, discovery+, CNN, DC, Eurosport, HBO, HBO Max, HGTV, OWN, Investigation Discovery, TLC, Magnolia Network, TNT, TBS, truTV, Travel Channel, MotorTrend, Animal Planet, Science Channel, Warner Bros. Film Group, Warner Bros. Television Group, Warner Bros. Games, New Line Cinema, Cartoon Network, Adult Swim, Turner Classic Movies, Discovery en Español, Hogar de HGTV and others. For more information, please visit Noodles & Company Media Contact:Danielle Moore, press@ Food Network Media Contact:Danielle McLaughlin, View original content to download multimedia: SOURCE Noodles & Company
Eater
a day ago
- Eater
12 Best Spots for Lunch in Greenville, South Carolina
View as Map One of the cheeriest towns in the Carolinas is a great place for lunch; Main Street alone boasts dozens of sidewalk cafes. Downtown Greenville is chock-full of businesses, offices, condos, and apartments, creating a vibrant midday scene, and many patios are dog-friendly. For especially easy parking, the historic neighborhoods flanking the central business district offer options worth seeking out, from fried chicken to gyro, cheesesteaks to soup, salads to tacos. Read More Just behind Stone Avenue is a convenience store that the North Main neighborhood fervently supports. The Drop-In Store offers one of everything, but during the week at lunchtime, chef Maria Gomes prepares Goan dishes, including curry and feijoada, as well as burgers, butter chicken wraps, and chicken chili enchiladas. There are two types of tacos too, including a shrimp variety made with South Carolina shrimp. Half the neighborhood will be there, and that's half the fun. There are at least seven tables if you want to bring a laptop and work too. Harry's Hoagies draws a lunch crowd to the Historic Overbrook neighborhood. Built on seeded hoagie rolls from Liscio's Bakery in New Jersey, a menu of inventive sandwiches has captured Greenville's fancy,, such as the MAP, featuring fried mozzarella, arugula salad, marinated cantaloupe, and prosciutto. The husband-and-wife team of Michelle Pavlakos and Andrew Fallis pulled over their cheesesteak concept, Mike's, from the outdoor food hall Gather, making a stop at Harry's extra warm and inviting. Notably, Scout's Doughnuts resides in the same strip center. The marquee location of Willy Taco in Midtown has its own stop on the Swamp Rabbit Trail extension. Restaurant designer Sandra Cannon reimagined the 1930s Feed and Seed store into a 200-person restaurant, and it offers comfortable seating for groups inside, as well as outdoors on covered porches and decks. The blackened salmon taco is notable, and the Mexican smash burger offers a double patty loaded with gooey toppings. A fried avocado taco is a fun order for vegetarians. Hand-blended patties of certified choice chuck and smoked pork belly make a burger at Windy City feel special, and the freshly baked brioche buns are appropriately pillowy. The kitchen generously tops the fries with garlic and Parmesan. Though the space is tight — there might be three tables inside and two more on the sidewalk — the friendly, efficient service keeps locals coming back. The restaurant is tucked just behind Main Street on Coffee Street. A steamed bagel sandwich from the original Sully's on Main Street is a Greenville institution, and every oozy combination is available from open until close (notably 1 a.m. on Friday and Saturday). The Nacho Maximus, with its half bag of Doritos shoved inside, makes a great lunch. It's a smart call to keep the sandwich bagel wrapped because it will drip down your arm. Sully's is an easy spot for kids, with offerings like a simple turkey bagel, PB&J, and a pizza variety. The Jones Oyster Co. does not take reservations, and its small, but well-designed dining room has quickly become a top spot for lunch. Chowder and chargrilled oysters stand out on the menu, and fresh oysters are exceptionally clean and cut nicely off the shell. A smoked fish dip app is delicious, and the wine-by-the-glass list is interesting, especially for white wine. In a fun nod, chef Brant Teske puts Hellmann's mayo on the lobster roll but Duke's mayo on his po-boy. The hush puppies feel more akin to fried corn fritters. Sign up for our newsletter. Global ingredients are the push at Latin fusion cafe Asada. Features at the counter service restaurant include choclo tacos, burger arepas, okonomiyaki, and lomo saltado poutine, but lots of regulars show up for carne asada tacos with perfectly seasoned pico de gallo. Owner Gina Petti grew up on the West Coast to Italian and Japanese parents. Her upbringing is reflected in the beverage menu, which features sangria, hibiscus tea, local beer, wine, and sake. Bright paintings in the dining room are by Petti's husband, Roberto Cortez, who was a gifted artist. Ali Saifi opened Pomegranate on Main to share what he calls the spirit of Iranian hospitality with Greenville, his adopted hometown. The bistro on South Main Street, with its lovely, tiled courtyard, offers open-flame kabobs, wraps on freshly baked flatbread, and dips like the smoky mirza ghasemi, featuring roasted eggplant, tomato, and garlic. In the winter, fresenjan, a pomegranate and walnut stew, satisfies, and entree salads feel complete with diced vegetables, lentils, raisins, chopped mint, and a cumin lime dressing. Though open for breakfast, it's lunch Monday through Friday that folks line up for at OJ's Diner. Olin Johnson set out to reinvent Southern soul food with whole foods. Daily specials tend to sell out, especially the fried chicken and sauced ribs on Fridays. Table service is warm and efficient; it's possible to drown in the amount of tea served. Cobbler is made in-house and changes seasonally. Stewed greens and fried okra are notable side dishes. A slice of life gathers in the dining room over biscuits and cornbread. It's funny to call Jasmine Kitchen a social enterprise cafe because it's so darn cheery, replete with a floral mural by notable Greenville artist Jean Wilson Freeman, but its mission is clear: to raise money and train area women who have survived abuse, human trafficking, and addiction creating a path to sustained employment. Open Monday through Friday for lunch, the counter-service restaurant produces excellent soups, sandwiches, and salads along with old-school pound cake that's worth ordering. The 105-year-old converted yellow cottage also has a lot for off-street parking. Opened in 1988 by Zuhair, Ziad, and Nazih Namouz, Pita House is a Greenville staple and conveniently located across from Greenville Tech and next to the coffee-to-beer spot Grateful Brew. Famously cash only, the restaurant/grocery store is now run by the next generation of Namouzs, Wael and Hani. Known for house-made pita and a case full of Middle Eastern desserts, lunch here is a real treat with a line that moves along quickly. Falafel and gyro plates are best sellers, but consider the Jerusalem salad with the addition of sliced feta. For fans of In-N-Out, Hip Burger offers a similar style of burgers and fries, but local to the Greenville area. The restaurant started as a food truck and quickly gained a cult following. It opened a brick-and-mortar store in Mauldin (between Greenville and Simpsonville) and then a second shop in Anderson. The Hip Sauce alone is worth the drive to either location, and the chicken nuggets might be as craveable as the burgers. The food truck is available for catered parties and also appears at local events. © 2025 Vox Media, Inc. All rights reserved. Link copied to the clipboard. Just behind Stone Avenue is a convenience store that the North Main neighborhood fervently supports. The Drop-In Store offers one of everything, but during the week at lunchtime, chef Maria Gomes prepares Goan dishes, including curry and feijoada, as well as burgers, butter chicken wraps, and chicken chili enchiladas. There are two types of tacos too, including a shrimp variety made with South Carolina shrimp. Half the neighborhood will be there, and that's half the fun. There are at least seven tables if you want to bring a laptop and work too. Harry's Hoagies draws a lunch crowd to the Historic Overbrook neighborhood. Built on seeded hoagie rolls from Liscio's Bakery in New Jersey, a menu of inventive sandwiches has captured Greenville's fancy,, such as the MAP, featuring fried mozzarella, arugula salad, marinated cantaloupe, and prosciutto. The husband-and-wife team of Michelle Pavlakos and Andrew Fallis pulled over their cheesesteak concept, Mike's, from the outdoor food hall Gather, making a stop at Harry's extra warm and inviting. Notably, Scout's Doughnuts resides in the same strip center. The marquee location of Willy Taco in Midtown has its own stop on the Swamp Rabbit Trail extension. Restaurant designer Sandra Cannon reimagined the 1930s Feed and Seed store into a 200-person restaurant, and it offers comfortable seating for groups inside, as well as outdoors on covered porches and decks. The blackened salmon taco is notable, and the Mexican smash burger offers a double patty loaded with gooey toppings. A fried avocado taco is a fun order for vegetarians. Hand-blended patties of certified choice chuck and smoked pork belly make a burger at Windy City feel special, and the freshly baked brioche buns are appropriately pillowy. The kitchen generously tops the fries with garlic and Parmesan. Though the space is tight — there might be three tables inside and two more on the sidewalk — the friendly, efficient service keeps locals coming back. The restaurant is tucked just behind Main Street on Coffee Street. Open in Google Maps Foursquare A steamed bagel sandwich from the original Sully's on Main Street is a Greenville institution, and every oozy combination is available from open until close (notably 1 a.m. on Friday and Saturday). The Nacho Maximus, with its half bag of Doritos shoved inside, makes a great lunch. It's a smart call to keep the sandwich bagel wrapped because it will drip down your arm. Sully's is an easy spot for kids, with offerings like a simple turkey bagel, PB&J, and a pizza variety. Open in Google Maps Foursquare The Jones Oyster Co. does not take reservations, and its small, but well-designed dining room has quickly become a top spot for lunch. Chowder and chargrilled oysters stand out on the menu, and fresh oysters are exceptionally clean and cut nicely off the shell. A smoked fish dip app is delicious, and the wine-by-the-glass list is interesting, especially for white wine. In a fun nod, chef Brant Teske puts Hellmann's mayo on the lobster roll but Duke's mayo on his po-boy. The hush puppies feel more akin to fried corn fritters. Global ingredients are the push at Latin fusion cafe Asada. Features at the counter service restaurant include choclo tacos, burger arepas, okonomiyaki, and lomo saltado poutine, but lots of regulars show up for carne asada tacos with perfectly seasoned pico de gallo. Owner Gina Petti grew up on the West Coast to Italian and Japanese parents. Her upbringing is reflected in the beverage menu, which features sangria, hibiscus tea, local beer, wine, and sake. Bright paintings in the dining room are by Petti's husband, Roberto Cortez, who was a gifted artist. Open in Google Maps Foursquare Ali Saifi opened Pomegranate on Main to share what he calls the spirit of Iranian hospitality with Greenville, his adopted hometown. The bistro on South Main Street, with its lovely, tiled courtyard, offers open-flame kabobs, wraps on freshly baked flatbread, and dips like the smoky mirza ghasemi, featuring roasted eggplant, tomato, and garlic. In the winter, fresenjan, a pomegranate and walnut stew, satisfies, and entree salads feel complete with diced vegetables, lentils, raisins, chopped mint, and a cumin lime dressing. Open in Google Maps Foursquare Though open for breakfast, it's lunch Monday through Friday that folks line up for at OJ's Diner. Olin Johnson set out to reinvent Southern soul food with whole foods. Daily specials tend to sell out, especially the fried chicken and sauced ribs on Fridays. Table service is warm and efficient; it's possible to drown in the amount of tea served. Cobbler is made in-house and changes seasonally. Stewed greens and fried okra are notable side dishes. A slice of life gathers in the dining room over biscuits and cornbread. Open in Google Maps Foursquare It's funny to call Jasmine Kitchen a social enterprise cafe because it's so darn cheery, replete with a floral mural by notable Greenville artist Jean Wilson Freeman, but its mission is clear: to raise money and train area women who have survived abuse, human trafficking, and addiction creating a path to sustained employment. Open Monday through Friday for lunch, the counter-service restaurant produces excellent soups, sandwiches, and salads along with old-school pound cake that's worth ordering. The 105-year-old converted yellow cottage also has a lot for off-street parking. Open in Google Maps Foursquare Opened in 1988 by Zuhair, Ziad, and Nazih Namouz, Pita House is a Greenville staple and conveniently located across from Greenville Tech and next to the coffee-to-beer spot Grateful Brew. Famously cash only, the restaurant/grocery store is now run by the next generation of Namouzs, Wael and Hani. Known for house-made pita and a case full of Middle Eastern desserts, lunch here is a real treat with a line that moves along quickly. Falafel and gyro plates are best sellers, but consider the Jerusalem salad with the addition of sliced feta. Open in Google Maps Foursquare For fans of In-N-Out, Hip Burger offers a similar style of burgers and fries, but local to the Greenville area. The restaurant started as a food truck and quickly gained a cult following. It opened a brick-and-mortar store in Mauldin (between Greenville and Simpsonville) and then a second shop in Anderson. The Hip Sauce alone is worth the drive to either location, and the chicken nuggets might be as craveable as the burgers. The food truck is available for catered parties and also appears at local events. Open in Google Maps Foursquare
San Francisco Chronicle
4 days ago
- San Francisco Chronicle
Their Wine Country restaurant is a hot destination. Their new spot is for the locals
The team behind one of Sonoma County's best restaurants will soon open a new, more approachable spot in Petaluma. Named Bijou — 'jewel,' in French — it is the latest from Table Culture Provisions owners Stéphane Saint Louis, Steven Vargas and Marta Saint Louis. At 190 Kentucky St. starting Friday, June 13, diners will find seasonal dishes applying French technique to the North Bay's wealth of seasonal produce, but at a lower price than the group's original restaurant. Table Culture Provisions is beloved by visitors and locals, who often refer to it simply as TCP. But with a tasting menu that runs in the triple digits and can only accommodate around a 10 tables, it's not easily accessible. 'That is a barrier for the community to come in every day, or once a week,' said Saint Louis, who will run the kitchen at the new restaurant while Vargas helms TCP. 'At Bijou, you'll have food at the quality and standard of what we offer at Table Culture Provisions, just more affordable and approachable.' (The restaurant did not provide prices for dishes.) Snacks and shared dishes will include tempura vegetable batons with a green goddess drizzle and sprinkled with malt vinegar powder, and a petit croque monsieur with shaved truffles on top. The Cowgirl x D. Fatti is a rosemary boule from local bakery Della Fattoria hollowed out and stuffed with Cowgirl Creamery's funky-rich Red Hawk cheese that's topped with roasted garlic and a drizzle of honey. The bread's interior is cut into stubby sticks, then fried, the better to dip into the soft cheese. Larger entrees will include a 10-ounce rib eye from San Rafael butchers Flannery Beef in a black peppercorn sauce, cut into thin slivers that give it a classic French bistro feel. A small side of bone marrow truffle fries and a small salad with shaved Parmesan come along with the cut. A Japanese sea bream will be served with a vegetable ragout and a pistachio caper sauce. Hand-made stuffed pastas will rotate frequently, starting with caramelle, pasta bundles with twisted ends akin to a wrapped caramel. These come stuffed with Liberty duck legs cured in a cumin-fennel blend then confited overnight. Staff baste the caramelle with a jus made from duck stock and duck bones that's spiked with a hit of Port. A zigzag of rich crème fraîche and pea tendrils accent the dish. 'I'm just a fan of stuffed pastas and I take pride in making these,' Saint Louis said. He's already looking forward to future pastas such as a tortellini filled with hearty beef cheeks during the colder months of the year, and agnolotti stuffed with locally caught Dungeness crab when the next season begins. Dessert at Bijou from Table Culture Provisions pastry chef Sylvain Parsy includes a mille feuille, the classic French dessert of layered puff pastry and vanilla cream, that's textured with burnt caramel and a ribbon of creme anglaise. A flight of petit fours, assorted bite-sized sweets, will come in triplets or quartets paired with coffee or tea. Once summer strawberries arrive at the restaurant they will go into a tart topped with rhubarb sorbet. Until then, there's a sundae that's topped with shaved almond, cacao nib and a pour of fresh, hot chocolate sauce. Otello Tiano, who led the bar program at San Francisco's Lazy Bear, consulted on Bijou's drinks. The cocktail list will include six original cocktails and six classics with a French inclination, using ingredients like Chartreuse and pastis, a liqueur flavored with anise. Wines will be diverse, with various styles and origins, but with a focus on California. Bijou took over the former home of southern restaurant Easy Rider, known for its fried chicken and mac-and-cheese, which closed in December. The space can accommodate 55 seated diners, making a dinner reservation or a walk-in a lot more feasible than at TCP. Plans are to open every day, except Wednesdays, for dinner service, with regular Sunday brunch. A daytime window, Café Bijou, will offer pastries, sandwiches, salads and a soup du jour, plus coffee using beans from local roaster Petaluma Coffee & Tea Co. Saint Louis described the interior as feeling like 'modern comfort,' with its whitewashed walls, concrete bar and minimalist tables. Exposed brick supports and warm light from metal frame chandeliers help the building a cozier, he said. 'It's my jewel box for the community.'
